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Mumbai food: Gorge on classical duck fry during a new Chembur kitchen
- Updated: July 27, 2017
Thai Roasted Chicken
This is a fry that won’t get we in trouble.
In a kitchen in Chembur, ovens are on full heat; spices recover comfortable fragrances, and whole, purify chickens are on mount by, watchful to be burnished and roasted. This is 230°Celsius, a epicurean kitchen and food studio started by operative Ashwin Yesodharan and architect-photographer Shruti Kande. Their mission: “To master a classical whole roasted chicken, and use it to move together people around a list to suffer a well-cooked meal.”
Ashwin Yesodharan. Pic/Datta Kumbhar
Yesodharan, who is on a sabbatical, always favourite cooking chicken, and experimenting with spices and herbs. He started by holding orders from friends and carrying his whole fry duck to parties, where they were immediately devoured. Now, his fry duck is going places, in an air-conditioned taxi, no reduction — given he doesn’t have a smoothness complement in place, business book radio cab cabs and he delivers a dishes around them. The name comes from a feverishness during that a bird is roasted. The food is healthy, and has no synthetic colours or MSG.
On a stormy evening, we picked adult a sequence from a faraway cab driver. The chickens were finished beautifully and with honour — a smaller box (with a handle) for a half chickens and a larger, golden-colour box for a full roasts. The chickens were wrapped in foil, with apart wrappings divulgence veggies, and tiny containers containing a sauce. The whole fry box also had figure instructions on a inside.
The Thai Roasted Chicken was a many perfumed of a lot, and a favourite. It had a bittersweet flavours of soy, mutation of basil and punch from peppercorns, with a spirit of citrus from kaffir orange and lemongrass. It is ideal for those who don’t suffer piquancy in their food.
The Italian Herb Roasted Chicken had crispy skin, was perfumed with rosemary and basil, and tasty though had usually too most peppers for a liking.
We chose a Chettinad Roasted Chicken over a Indian Spiced Roast and a Bhut Jolokia Roast, both patron favourites. This one didn’t disappoint. The duck had a good and not-too-overpowering feverishness from a dusty and powdered spices, including fennel seeds, cumin, black pepper, coriander seeds and chillies.
These were accompanied by veggies grilled in a duck jus — julienned carrots, strips of potato, honeyed corn, burnt garlic and caramelised onions. The veggies were proposal with a poetic burn on them. Our usually moan was with a potatoes that were undercooked.
You can also select additional stuffing such as bacon with spices (with Italian/Thai), bread and onion (with Italian/Thai) and eggs (with spiced Roast). If you’re looking for suggestions, Yesodharan will share food pairing ideas — scotch or a bottle of Riesling, Cabernet Sauvignon or a Shiraz, or a best pairing, cider.
Time: 10 am to 7 pm (order a day in advance) At Chembur (delivery opposite Mumbai)
Log on to: 230celsius.com
Call: 8779980054
Cost: Rs 540 (half), Rs 980 (full)
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